The local grocery had some interesting looking "country" ribs. I was
pretty sure what they were, but called the butcher to verify. Smith's
takes a pork butt and slices it through the bone to create what they
term "country" ribs. The stuff was $1.49 and I'd guess it was about 85%
meat, with marbling and what had been cap. I got a couple packs and am
going to try it like I do regular ribs. It should be fun.

I do a butt with a bacon fat rub, followed by my dry rub and then start
the hood at 225f with apple wood, dropping to 180f overnight. The last
butt was at 180f when I got up, and the bone lifted out. Cooking time
was 12-1/2 hours. The butt, when pulled, was probably the best we've
ever had. The Mr. Brown was incredible. Ribs, OTOH, I typically do at a
starting hood temp of 190f, dropping to 160-165f in 6 hours. Ribs are
marinated overnight in apple juice, mustard and rub, then sprinkled
before smoking.

The "country" ribs are about 1-1/2" on a side, so they're thicker than
real ribs, but sure not like a whole butt. I think I'll treat them like
some really big St. Louis ribs, and start the hood at 210f with apple
wood, dropping to a meat setpoint of 175f as a compromise. That'll
still break down the collagen, but in 6-7 hours, it shouldn't dry out
the meat too much.

Thoughts?
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---Nonnymus---
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